Hot potato, avocado and crab salad
Average rating:
A quick salad that takes just five minutes to prepare. You don't need to use fresh crab meat for this recipe - it combines really well with the crispy bacon.
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Prep time: 5 mins
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Cooking time: 15 mins
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Serves: 4
Ingredients
- 350g new potatoes, halved if large
- 1 small red onion, sliced
- 2 x 170g cans white crab meat, drained
- 4tbsp chopped flat-leaf parsley
- 2 ripe avocados, sliced
- 150g streaky bacon, diced
For the dressing
- 6tbsp olive oil
- 1tbsp wholegrain mustard
- 1tbsp red wine vinegar
Method
- Cook the potatoes until tender, then drain. Combine the cooked potatoes with the red onion, crab meat and parsley, then gently fold in the avocado.
- Cook the bacon in a frying pan until crisp, then remove with a slotted spoon. Pour the olive oil into the pan and whisk in the mustard and vinegar. Season well.
- Pile the crab salad on to plates, scatter over the bacon and drizzle over the dressing just before serving.
Nutritional information
Guideline Daily Amount for 2,000 calories per day are: 70g fat, 20g saturated fat, 90g sugar, 6g salt.
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